1 oz butter
6 oz grated Cheddar Cheese
1 tablespoon of Scotch whisky
dash of English mustard
Salt and pepper to taste
1 Egg yolk
1 egg white, stiffly beaten
Melt 1 oz (28.35 grams) of butter in a saucepan and add 6 oz (170 grams) of grated, mature Cheddar cheese, 1 tablespoon of Scotch whisky, a dash of English mustard and a seasoning of salt and pepper.
Stir over a low
heat until the mixture has melted and is smooth.
**Do not overheat or the cheese becomes oily**
Draw off the heat and stir in 1 egg yolk. Using a metal spoon fold in the egg white stiffly beaten.
Spoon over four slices of hot toast. Place under the grill and the rarebit mixture will puff up and brown beautifully.
Recipe submitted by: Professor John R Holt
See also: Welsh Rarebit
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